Thursday, 18 May 2006

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Angela Rippon's Gazpacho

The Come Dancing presenter cooks up one mean Gazpacho

Serves 4
Ingredients

25g/1oz white breadcrumbs
2tbsp olive oil
1tsp paprika
225g/8oz tomatoes
3 spring onions
1 small clove garlic
1 small cucumber
1 red pepper
1 yellow pepper
Juice of 1 lime or 1tsp red wine vinegar
450ml/16fl oz tomato juice
Salt and freshly ground black pepper

Method

1 Bring 150ml/¼pt water to the boil, then mix it in a bowl with the breadcrumbs, oil and paprika. Put the mixture to one side.
2 Dip the tomatoes into hot water for 30 secs, then cold water for 1 min until the skins can easily be removed. Cut the tomatoes in half, remove all the seeds and finely dice the flesh.
3 Trim the spring onions and peel the garlic. Peel the cucumber and finely dice it with the peppers and spring onions.
4 Blend the breadcrumb mixture, cucumber, peppers, spring onions and garlic in a liquidiser until fairly smooth. Stir in the lime juice or red wine vinegar. Add this mixture to the tomato juice and diced tomatoes, season to taste and chill.

Recipe taken from Cooking For Life compiled by Louise Robinson. For more information about this book, call 020-7793 4500 or visit www.wateraid.org.